Best Sheilas Saucy Brussels Sprouts Recipes
SHEILA'S (SAUCY) BRUSSELS SPROUTS
This is the other recipe for brussels sprouts from the Bridge series of cookbooks that is so delicious. I think I prefer this one over Sheila's (tolerable) Brussels Sprouts, but they are both really tasty. Cook and prep. times are approximate.
Provided by mabers
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash and trim brussels sprouts.
- Cook (uncovered) until tender.
- Meanwhile, melt butter and saute onions until soft, but not brown.
- Add remaining ingredients and blend well.
- Pour over cooked sprouts.
EASY GARLIC BUTTER SAUTéED BRUSSELS SPROUTS
Steps:
- Using a sharp knife, halve the brussels sprouts.
- Snap off any outer leaves that might be browning and discard. Finely chop/mince the garlic and set aside.
- Heat a large skillet or pan over medium high heat.
- Add a tablespoon of olive oil then add the halved brussels sprouts. Season with salt and pepper.
- Allow to sauté, tossing regularly, allowing the sprouts to caramelize.
- Once crisp tender, stir in the butter, garlic and chilli flakes (I use up to a half teaspoon for a nice spicy bite).
- Cook for another 4-5 minutes until the sprouts are cooked through (they're done when the tip of a sharp knife can easily be inserted).
- Taste and adjust seasoning with salt and pepper and a squeeze of lemon juice then serve.
Nutrition Facts : Calories 107 kcal, Carbohydrate 11 g, Protein 4 g, Fat 6 g, SaturatedFat 1 g, Sodium 73 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving
CRISPY ROASTED BRUSSELS SPROUTS AND SHALLOTS
Slivered brussels sprouts and shallots caramelize, getting crisp and golden if you roast them at high heat. A dash of Worcestershire and a drizzle of lemon juice add just enough tang and acidity to round them out, without obscuring their natural sweetness. If you're not cooking for a crowd, feel free to halve the recipe and use one baking sheet. Serve these as a simple side dish to roast meats or fish, or use it to top a grain bowl, adding a fried or jammy egg for protein.
Provided by Melissa Clark
Categories vegetables, side dish
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees. In a medium bowl, toss together brussels sprouts, shallots, olive oil and salt. Evenly divide brussels sprouts mixture between two rimmed 13-by-18-inch baking sheets, spreading everything into one layer. Top with thyme sprigs.
- Roast, stirring once, until brussels sprouts and shallots are tender, golden and lightly charred in spots, 20 to 25 minutes.
- Meanwhile, in a small bowl, mix together garlic, Worcestershire and lemon juice.
- As soon as brussels sprouts emerge from oven, immediately drizzle with Worcestershire dressing, tossing to combine. Taste and add more salt, lemon juice, or Worcestershire if needed. Top with grated Parmesan if you like and serve immediately.
SHEILA'S (TOLERABLE) BRUSSELS SPROUTS
I have 2 great recipes for brussels sprouts, both from the fabulous "Bridge" series of cookbooks. This is one of them. I have to take one or the other every (Canadian) Thanksgiving, when we go to my son's for dinner. Even people who don't like sprouts, like these....I hope you try them. Cooking and prep. times are approximate.
Provided by mabers
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wash and trim brussels sprouts.
- Cook (uncovered) until tender.
- Saute onion in butter until soft, but not brown.
- Stir in flour, salt, sugar and mustard.
- Add milk and cook slowly until thickened.
- Blend in sour cream.
- Add sprouts and heat through.
- Sprinkle with parsley.
Nutrition Facts : Calories 174.7, Fat 12.9, SaturatedFat 7.9, Cholesterol 29.9, Sodium 267.7, Carbohydrate 12.6, Fiber 2.5, Sugar 4.2, Protein 4.2
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